I Smoked PERFECT Texas Style BRISKET on a GAS GRILL
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14″ Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
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smoked bacon wrapped chicken a few days ago. 250-300 degrees for almost 2 hours in an offset. the bacon was done waaaay before the chicken. any tips?
Hello Steve. It's known that wood should always be burning into flames in order to avoid bitter taste. But that doesn't seem to be happening here (as well as pellet tubes), since it's just smoldering. What's the science behind it? Was there any off flavor?
Could you just use a smoke tube if you didnt have that setup?
Hi Steve, just wanted to say I absolutely love your videos they’re hands down the best when it comes to teaching people how to cook an amazing brisket. What I really appreciate is how you make it clear that no matter what gear someone has, they can still get incredible results. Quick question if you don’t mind I’m based in Oakville, Ontario, and I’m looking to buy a food warmer to hold my briskets (preferably used, as I’m on a tight budget). Any advice on what to look for or where to start?
Thanks again for all the great content!
Thanks for the Weird Science SG!! (as I watch with a bra on my head)
The hot hold is KEY to that great brisket. You can smoke a brisket on anything if you can hold it properly. 🙂 Nice job! Always love your videos and love your rub!
wow, cool channel! good stuff, brisket was impressive!
Steve, please watch Chris Young’s new brisket video. He uses steam to speed the cook. Real science going into his approach.
You should try it!!
I left a comment yesterday. I saw it show up in the comments. Now it's gone.
Does look tasty but no smoke ring no Texas brisket in my eyes
Please experiment with this! Dude packs a ton of science into his hot and fast brisket. 6 hours total, with the first part steamed, the second part smoked.
https://youtu.be/7fW16i40ZDQ?si=y7KnAgWosNFdDWn0
I have a small offset smoker and use charcoal and wood for the first 6 hours. I then empty out the fire box and insert a small propane burner. I cook it the rest of the way on propane so I can get some sleep.
I've done chickens, turkey breasts, ribs, and pork butts on my old gas grill with a pellet tube quite a few times. Most of the cooks turned out great. Never had the balls to try a brisket, lol. It can be very challenging to maintain cooking temp on a gas grill due to outside weather conditions like wind, humidity, and ambient temp swings from night/day. I Finally just got a pellet grill a few months ago, so much easier. 😂
As usual another stellar video.
You gotta check out @ChrisYoungCooks new 6hr brisket video. I'd love to see you do a side by side with the long hold method.
Anyone know what the gas for a 14hr cook would be? I have no idea. Thanks.
That is how my bbq journey started over 10 years ago. I was using the built in smoke box and an external one that would fit wood chunks on my Weber Summit.
This makes me wonder if placing a gas nozzle inside my offset smoker box would yield good results.
Hey Steve, i have a cheap backyard smoker and find that in conjunction with the predictability of my gas grill, i get great bbq results. Its like my holding oven. 👍👍
Perfect 😂you mean you put it in the bin I’d believe that
Damnit Bobby
this is just a 10 minute commercial because they paid you lol
impression was on point lol
your videos are the best! Love how you show that whatever you have you can make great brisket, would have never guessed you could do this on a gas grill…well done!
Would this work the same with a pellet tube or is it a different flavor profile?
A smoke generator like the smokai will make this much easier
Very cool, nice work on that! I like the method, too.